Savory Egg Muffins with Sun-Dried Tomatoes and Leek

Preheat the oven to 180 degrees top and bottom heat. Clean the leek, wash thoroughly, and cut into fine rings. Sauté two-thirds of the leek in a pan with 1 tbsp of olive oil until golden brown. Set the remaining leek aside for later.

Drain the sun-dried tomatoes well (pat dry with paper towels if necessary to remove excess oil) and cut into fine strips.

Crack and whisk all the eggs in a large bowl. Add the sautéed and fresh leek, paprika powder, a pinch of nutmeg, and the tomato strips. Season to taste with salt and pepper – be careful with the salt, as the pickled tomatoes are often already very savory. Stir in the chopped parsley.